FIELD: food-concentrate industry. SUBSTANCE: the method deals with fruit drying to obtain the moisture level not above 15+ACU-, fruit grinding, mixing with water and roasted rubbed kernels. The mixture is additionally supplemented with ascorbic acid and lipid-containing biomass extract of Pythium coloratum microorganisms. Then the mixture is evaporated down to obtain dry matter content being not less than 88+ACU-. Then it is formed in a hot condition, cooled in a cellophane film up to a room temperature and packed under vacuum into hermetically sealed packing. Synergistic interaction of ascorbic acid and above-mentioned extract provides better adaptogenic properties and prolonged terms of storage (up to 3 years). EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
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|
RU2181949C2 |
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| DRIED FRUIT FOODSTUFF PRODUCTION PROCESS | 1999 |
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